Description
A bright and flavorful salad combining creamy avocados and hard-boiled eggs, perfect for a quick lunch or snack.
Ingredients
Scale
- 6 large eggs
- 2 medium ripe avocados
- 3 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery
- 1.5 tablespoons finely chopped fresh parsley or fresh dill
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring the water to a full rolling boil over high heat.
- Cover the pan, turn off the heat, and let eggs stand undisturbed for 10 to 13 minutes.
- Prepare an ice water bath while the eggs stand.
- Transfer eggs to the ice bath and chill for at least 5 minutes.
- Halve avocados, remove pits, and scoop the flesh into a medium bowl.
- Add Greek yogurt, lemon juice, and olive oil to the avocados and mash with a fork.
- Peel and roughly chop the cooled eggs and add them to the avocado mix.
- Fold in chopped celery, parsley or dill, and cumin gently.
- Season with salt and pepper and stir until just combined.
- Serve right away on greens, in a wrap, or with crisp veggies.
Notes
Store in an airtight container in the fridge for up to 2 days. Press plastic wrap directly on the surface to slow browning of the avocado.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 300mg
Keywords: avocado, egg salad, Mediterranean, lunch, quick meal, healthy